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Pappardelle with capsicum and bottarga

epicure 17 July 2013
Cuisine ,
Type of Meal
Vegetarian-friendly No

Pair this dish with Pinot Grigio as the acidic wine combines well with the spices and the sweetness of the bottarga.

Serves 4
Prep time 10 minutes
Cook time 8 minutes

20g capsicum, diced
20g onions, finely chopped
1 small chilli, finely chopped
1 garlic clove, finely chopped
20g tiny capers
4 basil leaves, finely chopped
3 tbsp extra virgin olive oil
1 glass of Pinot Grigio
300g pappardelle

1 tbsp grated bottarga, or 50g of bottarga thinly sliced

  • Sauté the capsicum with onions, chilli, garlic, capers and basil in olive oil.
  • Add the wine and cook for 3 minutes
  • Cook the pappardelle in a pot of salted water for 2 to 3 minutes, or till al dente.
  • Drain the pasta and sauté it with the sauce for less than a minute.
  • Serve with grated or thinly sliced bottarga.


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